Name: Summer Squash Casserole
Ingredients: 7 tbsp. unsalted butter, plus more for greasing the dish; 2-pounds yellow summer squash; 1 large onion, chopped; 1 large clove garlic, chopped; ½ red bell pepper, chopped; ½ green bell pepper, chopped; 1 jalapeño, seeded and chopped, optional; 4 slices plain white bread, toasted; 24 Ritz crackers, crushed finely in food processor; ½-pound sharp cheddar cheese, grated; 4 large eggs, beaten; ½ cup heavy cream; 1 tsp. granulated sugar; 1 tsp. kosher salt; ¼ tsp. ground cayenne

Summer Squash Casserole

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Ingredients

7 tbsp. unsalted butter, plus more for greasing the dish
2-pounds yellow summer squash
1 large onion, chopped
1 large clove garlic, chopped
½ red bell pepper, chopped
½ green bell pepper, chopped
1 jalapeño, seeded and chopped, optional
4 slices plain white bread, toasted
24 Ritz crackers, crushed finely in food processor
½-pound sharp cheddar cheese, grated
4 large eggs, beaten
½ cup heavy cream
1 tsp. granulated sugar
1 tsp. kosher salt
¼ tsp. ground cayenne

Instructions

Pre-heat the oven to 350°F.
Butter a 2-1/2-quart baking dish.
Cut the squash into 1/2-inch-thick slices.
Cook in boiling, salted water, until tender; about 10 minutes; drain.
Purée in a food processor.
In a medium skillet, over medium heat, melt 6 tablespoons of the butter; add the onion, garlic and peppers; cook until just tender.
Meanwhile, crumb the toast in a food processor; melt remaining butter and toss together.
Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese.
Stir in the eggs, cream, sugar and seasonings; blend well.
Pour into the baking dish.
Top with bread crumbs and bake until browned; about 40 minutes.

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